hawaiian "portagee" bean soup

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

This rich and substantial soup is classic Island fare, drawing on its Portuguese cultural roots. From Soup Of The Evening...Beautiful Soup.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For hawaiian "portagee" bean soup

  • 12 oz
    portuguese sausage, 1/4-inch slices (or use another garlicky sausage)
  • 1 lg
    onion, coarsely chopped
  • 2 lg
    carrots, coarsely chopped
  • 4 c
    chicken stock
  • 1/2 lb
    tomatoes, peeled and diced
  • 1 Tbsp
    tomato paste
  • 2
    ham shanks (smoked pork hocks)
  • 3
    potatoes, peeled and cubed
  • 1-2
    bay leaf
  • 1 tsp
    paprika, or to taste
  • chili oil or cayenne, to taste
  • salt and freshly ground black pepper, to taste
  • 2 15-ounce can
    dark red kidney beans

How To Make hawaiian "portagee" bean soup

  • 1
    In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
  • 2
    Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
  • 3
    Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
  • 4
    Mince the meat and return to the pot with the beans, juice and all.
  • 5
    Let simmer for a few minutes, then ladle up into bowls and dig in.
  • 6
    ai a ma'ona. Da best!

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